Junmai daiginjo made from Hattannishiki and Koi Momiji rice polished to 50%, using two varieties native or adapted to Hiroshima. Enoki Shuzo, founded in 1899 and renowned as Japan's first brewer of kijoshu, applies its historically rooted Hiroshima soft-water brewing techniques to produce a refined, lightly aromatic daiginjo.
Price information is only available in Japan.
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